REETE DE CRCIUN DIN AMERICA -1

Ingredients

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon freshly grated nutmeg

4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and
continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add
the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and
continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring
occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return
everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon,
pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of
sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Oh, eggnog you devilish seasonal treat, you. We love you in our morning lattes and we love you spiked with bourbon
before going to bed. You make the most delicious French toast ever, and even our favorite cake is sending you love
notes. Is there anything you can't do? Truly?

This holiday season, I say let's skip the store-bought cartons and additive-laden jugs, and have our eggnog the old-
fashioned way: with real eggs. This stuff is incredible, and it couldn't be easier to make. As long as you have eggs, sugar,
milk, and cream in your fridge, you can have eggnog anytime the craving hits. Here's a step-by-step recipe to guide you
to eggnog bliss.
Why You Should Try Homemade Eggnog
Besides being a revelation in deliciousness, homemade eggnog is made with just five ingredients four if you leave out
the booze. Compare this to the laundry list of additives in most commercial brands of eggnog. Most of those additives are
there to artificially thicken the eggnog and give it a longer shelf-life but if you make your eggnog at home, you don't
need to worry about any of this.

Homemade eggnog is thickened first with egg yolks and then given even more texture by folding in whipped egg whites.
Those egg whites transform what can be a fairly heavy, overly rich drink into something airier and frothier though no
less decadent. If you want to make it thicker or creamier, play with the proportion of whole milk and heavy cream,
adding more cream for some extra body and richness.

As for shelf-life, if your household is anything like mine, leftover eggnog is rarely an issue. Depending on the amount of
liquor you add, eggnog will also keep quite well for several days.

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src="https://atmedia.imgix.net/6efa78cbc52464e20d8af61df5c4ba58267654d3?auto=format&q=45&w=640.0&fit=max&cs=
strip" alt="">

(Image credit: Emma Christensen)

Raw Eggs and Eggnog

It's called eggnog because, classically, it contains eggs. And, classically, those eggs are raw. Classically, eggnog is also
aged with liquor for several weeks (or months!), which sounds insane until you realize that the booze acts as both
preservative and sterilizer. Very few bacteria, including salmonella, can survive in the presence of alcohol, as has been
proven in lab experiments at Rockefeller University.

Think of it this way: Aged eggnog is another way of preserving seasonal bounty. Eggs and milk gathered at the height of
their season summertime are preserved with alcohol until a time when they were historically scarce wintertime.
The fact that the resulting preserved beverage makes an addictively good boozy cocktail for holiday celebrations is a win
for frugal homesteaders everywhere.

But even if you're not aging your eggnog like a Victorian, the same Rockefeller lab determined that the risk of food-borne
illness is still quite small. I recommend using the freshest organic eggs you can find. You can also use pasteurized yolks
and whites, or cook the eggnog base on the stovetop (see instructions at the end of the recipe below), if you need to be
careful of using raw eggs.

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src="https://atmedia.imgix.net/880520f6c6a500790dd0efb75d3271b9c08d372a?auto=format&q=45&w=640.0&fit=max&cs=
strip" alt="">

(Image credit: Emma Christensen)

An Argument for Aging

Aging your eggnog for even a short time does wonders for its taste and texture. The distinct flavors of egg, cream, and
liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The
proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness.

If you'd like to try aging your booze for longer than a few days, I recommend using a ratio of two parts dairy to one part
liquor half the amount of liquor as milk and cream in the recipe. If this is a little too boozy for your taste, you can thin
it out with some extra cream when you serve.
To make eggnog, you'll need 6 large eggs, 1 cup sugar, 2 cups whole milk, 1 cup heavy cream, 1/2 to 1 1/2 cup bourbon,
rum, cognac, or a mix, Freshly grated nutmeg, to serve
 How To Make Homemade Eggnog
Makes 6 cups, recipe can be easily scaled up or down

What You Need

Ingredients
6 large eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, optional
Freshly grated nutmeg, to serve

Equipment
Mixing bowls
Whisk
Pitcher
Stand mixer or hand mixer
Microplane or nutmeg grater

Instructions
1. Separate the eggs: Separate the eggs, placing the yolks in one bowl and the whites in another (I recommend the 3-Bowl
Method for this step). Cover the whites and refrigerate until needed (or freeze if aging the eggnog for longer than a day).
2. Whisk the yolks with the sugar: Combine the yolks and the sugar in a medium mixing bowl. Whisk by hand, or with a
mixer, until the mixture is smooth and creamy, and it has lightened to a lemon-yellow color.
3. Whisk in the milk, cream, and liquor (if using): Pour the milk, cream, and liquor into the bowl with the egg mixture and
whisk until combined.
4. Cover and refrigerate: Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the
longer it will keep non-alcoholic eggnog should be consumed within a day; eggnog with 1/2 to 1 cup of liquor will
keep for several days; and eggnog with 1 1/2 cups of liquor will keep for several weeks and continue aging and
thickening quite nicely. (If aging for longer than a few days, transfer the eggnog to a sealed glass container or a mason
jar.)
5. Whisk the egg whites: Just before serving, whisk the reserved egg whites in a stand mixer or with a hand mixer at high
speed until the whites form stiff peaks.
6. Fold the egg whites into the eggnog: Transfer the beaten egg whites to the bowl with the eggnog and gently fold or stir
the whites into the base this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to
the top, like cappuccino foam.
7. Serve the eggnog: Transfer the eggnog to a pitcher or punch bowl. Serve in individual glasses with a grating of nutmeg
over top.

Recipe Notes

Contains Raw Eggs: This recipe contains raw eggs. Use very fresh, organic eggs if at all possible. Consuming raw or
undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition.
Cooked Eggnog: If you'd prefer to cook your eggnog, follow these instructions. Warm the milk and cream in a saucepan
over medium heat until just starting to bubble around the edges. Meanwhile whisk the egg yolks together in a separate
bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring
gently, until thickened to your eggnog-y liking. Serve immediately or chill for up to 3 days before serving. For extra
thickness, whip 1 cup of whipping cream and fold into the eggnog before serving.
Even Richer Eggnog: Feel free to play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy
cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.